Gather These Ingredients
- Two cups (500cc) plain flour
- Two and a half teaspoons (12.5g?) baking powder
- A big pinch of salt
- Two eggs, beaten (if daring, try doing without: the pancakes might not fall apart)
- Enough milk: start with about 1 1/2 cups (400cc)
- Butter or oil (semi-optional with a non-stick pan)
and for topping, I recommend
- Lemons, cut into slices (eighths) and sugar
but you can do the ordinary thing with maple syrup, or jam, or sour cream and caviar and melted butter, or …
Do This To Them
- Sift together the first three (dry) ingredients.
- Gradually add milk, stirring carefully with a fork to avoid and break up lumps; continue until the consistency seems right. Avoid stirring too much though.
- Let stand for a while, like 15 minutes [optional if hungry].
- Add the beaten eggs.
- Stir everything together, but just as much as necessary to get a uniform mixture.
- Choose a frying pan with a nice smooth surface. It should also have low, wide edge or be oversized, for spatula access.
- Heat a tiny knob of butter (or a little oil) to moderately high, rotate the pan to spread this around. With a non-stick pan this can be omitter=d but the appearance changes.
- Add a ladleful of the batter at the center, rotating the pan gently to spread it into a nice disc.
- When bubbles start to appear, it is probably ready to turn, but you can check by lifting the edge with a spatula for a nice shade of brown.
- After turning cook for another minute. Time varies with the wetness of the batter, so checking under the edge again might be a good idea.
- Serve by sliding onto a plate. The side cooked first looks prettier, so to flip onto a plate, you need to do one more pan flip first.
- For the lemon and sugar topping, sprinkle sugar thinly all over, and then squeeze on just enough lemon juice to dampen all the sugar.